After the dough chilled for several hours, some of it was used to roll out the dough for the empanada:

Onions were browned, followed by some diced tri tip, then everything was piled onto the empanada dough, along with monterey jack cheese, walla walla sweet onions, roma tomatoes, and cilantro:

The empanada was cooked indirect at 325 degrees:

Dinner is served:

The next night I prepared grilled tri tip taquitos. The corn tortillas were flash fried in beef tallow just to make them very pliable (while adding fat):

They were topped with the tri tip, montery jack cheese, green onions, and chopped beef bacon, rolled then placed on the Egg indirect style at 425 degrees:

Dinner is served:

The next night the leftover tri tip and tortillas (shaped into taco shells) were cooked down in beef tallow:

Tacos for dinner:

The next night I made tostadas by frying the tortillas in beef tallow and toppings used the tri tip, smoked refried beans, sweet onions, roma tomatoes, monterey jack and cheddar cheeses:

For dessert I made strawberry empanadas:

Strawberries were cut and cooked in a mixture of water, the juice of a meyer lemon, and brown sugar:

The empanada dough was rolled out and cut:

The stuffing was added, empanadas rolled, and cooked indirect on the BGE:

Dessert is served with a nice scoop of french vanilla:

The marinated tri tip was something that simply needs to be repeated. It was so rich with flavor, it made my eyes roll back into my head. The empanada dough was very nice, but I should have rolled it out a bit thinner and added more butter to the dough. The cooking of the tri tip and and the tortillas in beef tallow made me appreciate how things used to be done. It's healthy, full of fat soluble vitamins, and full of flavor. It will be gradually replacing my use of vegetable oil.

Muy bien (and then some) smokin' gal. I make beef empanadas quite often indoors in the oven, your post intrigues me because I might be able to do them out on the Egg. When I cook them in the oven they're placed on sheet pans preheated with a small amount of oil, I'll just have to figure out a way to cook them on the Egg that crisps them up without the oil. The plate setter or pizza stone may be enough. Anyway you certainly look like you had a fun week eating south of the border. As a newbie Egg owner several questions if I may:

Is the picture of the first empanada on the platesetter a progress shot? The reason I ask is there is quite a bit of browning that occurred from the platesetter to your plate.

Also why did you use parchment paper for the first empanada and for the dessert empanadas it looks like you used a pizza stone in lieu of the parchment paper? Seems like less cleanup is involved with parchment paper, so I figured you had a good reason for using the pizza stone the second time around.

I also find it interesting about baking that same dough, for the same type of thing can have two vastly different recipes. The recipe I use makes about twice as much dough but you're using more butter already. My recipe also has sugar, two types of flour which yours doesn't, but doesn't use egg or vinegar. Instead it uses water and tequila. A long way of saying I find it interesting that you felt you needed more butter for your recipe. Mine uses 1 1/2 sticks of butter for about twice as much dough by weight.

That was a great price you got on the tri-tip, but I noticed the regular price of yours seems to be higher than I remember you saying you paid in the past. I think it's a shame because tri-tip seems to be getting more popular around here and the price seems to be going up with that that increased popularity.

Awesome looking meal as usual SG!!That was an awesome price on the Tri Tip, never seen it that low.I love empanadas, but never thought to make them on the grill. I always deep-fry them. I’ll have to try that, and especially with the Tri Trip. The dessert ones look great too. There is a Turkish recipe similar to those, except they’re stuffed with cinnamon and walnuts and drizzled with honey syrup like Baklava.

<wipes drool from keyboard> Wow! That looks tasty. Those are some creative uses of that cut of meat.

If you're willing to buy a lot at once (like 6-8 tri-tip roasts in a vacuum sealed bag) you can get it down to around $4 or $5 a pound (IIRC) at Costco Business Centers. These aren't very common sadly. They have lots of things that a standard Costco doesn't have as they are aimed primarily at businesses. (Like a walk in fridge so large that they provide courtesy parkas while you shop! )